Tagliatelle with Vegetables and Cream Sauce

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Tagliatelle with Vegetables and Cream Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
300 grams Broccoli
2 Bell pepper (red)
200 grams Asparagus (white)
200 grams Asparagus (green)
200 grams Chanterelle (small)
2 tablespoons olive oil
salt
peppers (freshly ground)
200 milliliters Vegetable broth
200 grams Whipped cream
250 grams Tagliatelle (tagliatelle)
2 tablespoons parsley (chopped)
1 tablespoon lemon juice
½ teaspoon Mustard
How healthy are the main ingredients?
BroccoliChanterelleWhipped creamolive oilparsleyMustard

Preparation steps

1.

Rinse and pat dry the broccoli, then cut into small florets. Remove any thick stems. Rinse and pat dry the bell peppers. Cut peppers in half and remove the seeds and ribs. Cut into bite-size pieces.

2.

Rinse the asparagus and cut off the ends. Peel the white asparagus and then cut into 1 cm (approximately 1/4 inch) thick diagonal slices.

3.

Clean the chanterelle mushrooms with a clean, damp kitchen towel. 

4.

Heat olive oil in a large skillet. Saute the broccoli, bell peppers and asparagus. Season with salt and pepper. Add vegetable broth and cream, cover and cook about 5 minutes. Add the mushrooms and cook for another 5 minutes, adding more broth if necessary.

5.

Cook the pasta in boiling salted water until al dente.

6.

Drain the noodles, and mix with the vegetables and parsley. Season with lemon juice, mustard, salt and pepper. Serve immediately.